More
Close

Peanut Butter Swirl Chocolate Brownies

Peanut Butter Swirl Chocolate Brownies

3
Login to rate this recipe.
Rated: 19
  • Makes: 20 servings
  • Prep 25 mins
  • Bake 20 mins
  • Carb Grams Per Serving: 17

Ingredients

  • Nonstick cooking spray
  • 1/4 cup butter
  • 3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
  • 1/3 cup cold water
  • 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour**
  • 1 teaspoon baking powder
  • 1/4 cup creamy peanut butter
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup miniature semisweet chocolate pieces

Directions

  1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
  2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
  3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.

Tip

  • *Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
  • *Sugar Substitutes: PER BROWNIE WITH SUBSTITUTE: same as basic recipe, except 140 cal., 13 g carb.

Tip

  • **Flour Substitutes: Substitute 3/4 cup whole wheat flour, white whole wheat flour, whole wheat pastry flour, whole grain oat flour, whole grain corn flour, white bean flour, or soy flour for 3/4 cup of the all-purpose flour. Or, substitute 1/2 cup full-fat almond flour for 1/2 cup of the all-purpose flour. Or, substitute 1 1/4 cups gluten-free baking mix*** or 1 1/4 cups hi-maize high-fiber flour (King Arthur product) for all of the all-purpose flour. If using two flours, stir them together before using in the recipe.
  • **Flour Substitutes: PER BROWNIE WITH WHOLE WHEAT FLOUR OR WHITE WHOLE WHEAT FLOUR: same as basic recipe, except 149 cal., 1 g fiber.
  • **Flour Substitutes: PER BROWNIE WITH WHOLE WHEAT PASTRY FLOUR: same as basic recipe, except 145 cal., 60 mg sodium, 16 g carb., 1 g fiber.
  • **Flour Substitutes: PER BROWNIE WITH WHOLE GRAIN OAT FLOUR: same as basic recipe, except 152 cal., 60 mg sodium, 1 g fiber, 4 g pro.
  • **Flour Substitutes: PER BROWNIE WITH WHOLE GRAIN CORN FLOUR: same as basic recipe, except 150 cal., 1 g fiber.
  • **Flour Substitutes: PER BROWNIE WITH WHITE BEAN FLOUR: same as basic recipe, except 150 cal., 60 mg sodium, 1 g fiber, 4 g pro.
  • **Flour Substitutes: PER BROWNIE WITH SOY FLOUR: same as basic recipe, except 152 cal., 9 g total fat, 60 mg sodium, 15 g carb., 1 g fiber, 4 g pro.
  • **Flour Substitutes: PER BROWNIE WITH FULL-FAT ALMOND FLOUR: same as basic recipe, except 156 cal., 9 g total fat, 16 g carb., 1 g fiber, 4 g pro.
  • **Flour Substitutes: PER BROWNIE WITH GLUTEN-FREE BAKING MIX: same as basic recipe, except 148 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber.
  • **Flour Substitutes: PER BROWNIE WITH HIGH-MAIZE HIGH-FIBER FLOUR: same as basic recipe, except 145 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber.

Tip

  • ***Test Kitchen Tip: If using the gluten-free baking mix, increase water to 1/2 cup.

Nutrition Facts Per Serving:

Servings Per Recipe: 20
PER SERVING: 151 cal., 8 g total fat (3 g sat. fat), 6 mg chol., 61 mg sodium, 17 g carb. (10 g sugars), 3 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Other Carb (d.e): 1